Recipe: Bean Curd and Shrimp Soup

Serves about 8

6 cups chicken stock
1/4 pound shelled shrimp
1 cup green peas
1/2 pound bean curd, cut into 1/2 inch cubes
4 tablespoons ham, cut into 1/4 inch cubes
2 tablespoons soy sauce
1 tablespoon finely chopped pickle
1 tablespoon cornstarch, dissolved in 1 cup water
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper

Place chicken stock in a saucepan and bring to boil then add shrimp[s], peas, bean curd, ham, soy sauce and pickle. Bring to boil and cover then cook over medium heat for 5 minutes. Add dissolved cornstarch, egg, salt and pepper then stirring constantly allow to somewhat thicken. Serve immediately.